Monday, November 12, 2012
Once in a great while when I was growing up, my mom would make a spinach salad with a bacony dressing. Twenty-something years later, at brunch at Lacroix, we had a kale salad with in a Cesar-type dressing. Somehow these two leafy-green-salad ideas met up in my head and produced this offspring, a tasty kale salad with a rich yet balanced dressing. If you've been looking for a way to eat more kale (and who isn't?) this is a great way to try it.
1-2 strips thick-cut bacon
1 egg yolk
Juice of 1/2 lemon
1 garlic clove, crushed
1/4 tsp mustard powder
Pinch of cayenne
Salt and black pepper to taste
2-3 tablespoons of grated Parmesan or Romano
As much kale as you like, roughly chopped
Cook bacon however you like and reserve the drippings. Chop bacon coarsely and set aside.
Combine the egg yolk, lemon juice, garlic, mustard, cayenne, salt and pepper in your salad bowl. Whisk together and slowly add the bacon drippings (as though making a mayonnaise). Add the kale, sprinkle the cheese on and toss. Top with more cheese if desired before serving.